Thursday, 18 September 2014

This
delicious Scallop Fish Taco recipe and photo were shared with me by Karen
Calanchini, Food Stylist and Photographer, of Redding, CA.

Scallop Fish
Tacos are a fun and delicious way to enjoy the fresh flavors of Mexican cuisine
all wrapped up in a soft taco. This will even work with your diet!

This steamed
fish recipe uses the Thai flavours of lemongrass, chilli, garlic and lime for a
delicate dish brimming with flavour. I cooked this for one of our low calorie
days and it came to around 180 calories per portion.

Recently I
have been going to the local fruit and veg shop on my way home from work,
nearly every day, and it really makes you think about the huge variety of
vegetables out there and how limited we usually are in our choices. A
combination of wanting to produce creative low calorie meals and a new found
determination to do more with vegetables, has resulted in a departure from the
‘let’s just have some peppers mentality. You might not think that broccoli is
particularly adventurous, but I never cook with it, so for me it is!

Steaming the
broccoli and then stir frying it with chilli, garlic and soy worked really
well, keeping the broccoli’s vibrant colour and keeping it intact.
Steaming is also a great technique for cooking fish and it stays lovely
and moist. I have a bamboo steamer that I bought for about £3 at a Chinese
supermarket, but if you don’t have one of these then you can place a
colander on top of a large saucepan of boiling water and place a lid or some
foil over it.

You can
always add more vegetables to this if you have them, pak choi, beansprouts,
Chinese cabbage or even the old favourite, peppers, would work well.

Serves: 4 Preparation
Time: 24-30 minutes Ingredients:Salmon- 500gms (fillets) Ginger Paste- 50gms Honey- 5-6ytbsp Kaffir Lime Juice1 cup Caramelized Sugar2-3tbsp Black
Pepper1-2tsp Soy Sauce- 2tbsp Vegetable Oil2-3tbsp Kaffir Lime Leaves15-20 Onion Rings-2-3cups Salt- To taste Procedure:Add some salt to the fish
fillets and let them steam in a pressure cooker over a medium flame till they
are soft. Keep them aside in a wide plate. Now take a frying pan over the gas
oven and pour the vegetable oil into it. Add the ginger paste and some salt
into the same pan and stir well for about 2 minutes over a low flame. Add the
honey, kaffir lime juice, caramelized sugar and black pepper powder in the pan. Saute well over a low flame for 2-3 minutes. Now add the soy sauce to the
mixture. Again, stir well for a minute or two and bring it down. The gravy for
your ginger fish recipe is ready. Take the fish fillets and spread the mixture
you just prepared evenly on them. For The Serving Spread all the kaffir lime leaves
evenly on 4 plates. Now take the fish fillets and place them on the leaves. Garnish with the onion rings and serve this ginger fish recipe hot.